418 spoon egg Recipes

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg whites, egg yolks, sugar, cognac, apricot brandy, fine granulated sugar, heavy cream

stone-ground yellow cornmeal, sugar, salt, freshly ground black pepper, low-fat milk, hot sauce, egg yolks, butter, baking powder, egg whites

wheat bread 10 slices scrambled, eggs 4 (whipped neat), ap flour 1 spoon, green chillies 5 (finely chopped ), onions 1 (big, cut into very small pieces), cilantro 1 small cup, tomato 1 big, cut into very small pieces, chilli powder 1 spoon ., oil 2 spoon ., salt to taste

active dry yeast, water (105-115f), vegetable oil, sugar, egg, beaten, self-rising flour (see note below ), warm milk or 2 cups water (105-115f)

warm water (110 degree f), dry yeast, sugar, melted margarine, egg, beaten, self rising flour

dry yeast, lukewarm water, oil, self-rising flour, sugar, egg

dry yeast, warm water, butter, melted, self-rising flour, egg, slightly beaten, sugar

cornmeal, milk, salt, baking powder, butter (melted, or very soft ), eggs (separated )

water, boiling, cornmeal, salt, butter, cut up, milk (not skim), eggs, beaten slightly, baking powder

yeast, warm water (110 degrees ), warm water, vegetable oil, self rising flour, sugar, egg

eggs boiled, mayo (i use hellman s light) 1-2 spoonfuls, pickle relish (sweet ) 1 spoon full, seasoned salt- couple dashes, minced onion (optional), paprika, ziploc bag- 1

water, salt, yellow corn meal, butter, eggs separated, milk, those measurements are for a family size version., grandma roberts adjusted the measurements for a smaller dish for herself., yellow corn meal, milk, salt, butter, egg, separated ., method of mixing is the same for both., grandma roberts baked hers at higher heat for less time for maximum puff and browning., degrees for 20 minutes ., done both ways depending on the number of people i m serving.

egg substitute, egg, whole kernel corn, drained, cream-style corn, reduced-fat sour cream, shredded reduced-fat cheddar cheese, shredded reduced-fat mexican cheese blend or part-skim mozzarella cheese, chopped green chilies, drained, cornmeal, butter, melted, salt, worcestershire sauce, cayenne pepper

egg whites, milk, yellow cornmeal, shredded monterey jack pepper cheese, divided, cream-style corn, chopped red bell pepper, egg yolks, salt, salsa, sour cream

white cornmeal, boiling water, butter, salt, egg, beaten, half-and-half ( rich milk in the original), baking powder

half and half, fine cornmeal, unsalted butter, melted, salt, eggs, separated